KR100313307B1 - Production of odorless garlic - Google Patents

Abstract

PURPOSE: A process of preparing odorless garlic by immersing in a deodorizing solution containing acetic acid and then blanching in a vitamin C solution is provided. Whereby, the obtained garlic generates the unpleasant garlic order after eating. CONSTITUTION: Raw garlic whose skin is removed is immersed in a deodorizing solution(acetic acid having an acidity of 5 to 15%) at room temperature for 30 min. The garlic is then blanched in a deodorizing solution containing vitamin C at 70 to 85deg.C for 1 to 5 min to deactivate the enzyme contained in the garlic and then dried with hot air at 90deg.C for 30 min.

Description

Manufacturing method of odorless garlic

1 is a graph of the tissue strength of garlic prepared by the present invention

2 is a graph of the operating strength of untreated garlic

3 is a graph of tissue strength of garlic heat treated by the present invention.

The present invention relates to a method for preparing odorless garlic which can be used as raw food and seasoning by removing the peculiar taste and smell of garlic.

In more detail, after washing and stripping the normal garlic, immerse it in the deodorizing solution added with organic acid, firstly remove the odor and Escherichia coli from the surface, and then put it in the deodorizing solution added with vitamin-C and heat it After inactivating the enzyme in the tissue, and relates to a manufacturing method of cooling while immersed in calcium solution.

This invention is odorless garlic, characterized in that the calcium ions penetrate the inside of the garlic to harden the tissue.

Garlic has no difference in taste because of its unique taste and smell, but it is widely used as raw food and seasoning, and it can also be processed by using garlic pickles and dried powder.

Garlic contains an ingredient called allinin.

This alanine is a sulfur-rich amino acid, a large amount of diallyl sulfide (CH ₂ + CH-CH ₂ -S-CH ₂ -CH = CH ₂ ), diallyl disulfide (CH ₂ =). Volatile sulfur compounds such as CH-CH ₂ -SS-CH ₂ -CH = CH ₂ ).

Allinin is decomposed into allicin by the action of an enzyme called alinase, which has a peculiar smell of garlic.

As a technical means for solving this problem, the following techniques are known.

1) In Korean Patent Publication No. 92-3549 (Inventor: Bong Rae Park), it is essential to remove the smell of garlic by immersing in a solution of seaweed juice such as sodium alginate and natural zeolite.

In the above method, the softening of the tissue occurs due to prolonged immersion (2 days-4 days) at room temperature, and by deodorization without peeling, browning phenomenon and shrinkage of garlic tissue occur during drying. There is a shortcoming.

2) In Korean Patent Publication No. 93-5552 (Inventor: Sakai Isao), a solution containing sodium hydrogen carbonate contains carboxylic acid such as citric acid, tartaric acid, malic acid, and other organic acids as a buffer solution, and dipping garlic in the bath. Garlic odor removal method characterized by the summary.

The above recipe was in good condition but did not completely remove the odor. As mentioned in the above inventors, when ingesting garlic for food, some bad breath generated after eating was removed, but the smell generated when eating was not removed electrolytically. Therefore, there is a limit to use for industrial use.

Accordingly, an object of the present invention is to provide a odorless garlic, which has a texture similar to raw garlic after removing the smell of garlic itself.

Plant tissues belonging to the genus Allium generally contain very characteristic volatile sulfur compounds such as thiosulfinate and thiosulfonnate.

Therefore, in the case of garlic, S-alkylcysteine sulfoxide is subjected to enzymatic reaction to 1-alkylsulfenic acid.

Here, the formed 1-alkylsulfenic acid is unstable and turns into a volatile sulfur compound which is the main component of garlic's characteristic odor.

The present inventors were able to achieve the object of the invention by adsorbing volatile sulfur compounds with organic acids and then releasing them to the outside and inactivating enzymes that play an important role in odor.

That is, garlic is left to stand at room temperature for 30 minutes in a deodorizing solution containing acetic acid (organic acid).

The garlic thus obtained is added to the deodorizing solution to which vitamin C is added, and the temperature is raised and branched at 80 ° C. for 5 minutes.

By doing this, the enzyme contained in garlic can be inactivated to prevent the conversion of S-alkylcysteine sulfoxide compounds to S-alkylsulfenic acid.

Acetic acid (organic acid) also adsorbs garlic's sulfide and is released to the outside during the branching process.

And immersed and cooled in 0.1 ~ 2.0% calcium solution of the blanched garlic, the calcium ion enters the inside of the garlic by osmotic pressure and is replaced with the moisture inside the garlic to harden the tissue.

The organic acid used in the present invention is acetic acid having an acidity of 10%, and other organic acids (citric acid, phytic acid, malic acid, etc.) may be used, but in the present invention, in order to sterilize microorganisms and E. coli contaminated outside garlic Acetic acid with 10% acidity was used.

In addition, the compound used for calcium may be a white powder with no odor, and may be used, such as calcium chloride, calcium acetate, calcium carbonate, calcium hydroxide, calcium sulfate, calcium citrate and calcium gluconate.

The results of treatment with calcium for improving the texture of the present invention are shown in Table 1, 1, 2 and 3 degrees.

1 is a graph showing the tissue strength of garlic prepared by the present invention, Figure 2 is a graph of tissue strength of raw garlic, Figure 3 is a graph of the tissue strength of garlic without heat treatment (branding) in the present invention only calcium treatment to be.

Tissue strength of garlic was defined as the measured value of invasive strength using a rheometer (SUN RHED METER CR-200D, SUN ScIENTIFIC CO. LTD).

Penetration strength is to measure the difference between the ascent rate and the penetration rate of the sample stand by placing garlic on the sample table of the rheometer and measuring the capacity (load) up to a certain length. Strength and Hardness are calculated.

TABLE 1

Note) * indicates the breaking strength measurement distance.

As a result of the table and drawing, garlic prepared by the present invention not only removed the smell of garlic, but also obtained similar results to raw garlic in terms of tissue.

The treatment process which can achieve the objective by this invention is as follows.

Step 1: Immersion Process

A certain amount of garlic is immersed in a deodorizing solution to which organic acid is added (acetic acid with an acidity of 5-15%) for 30 minutes.

At this time, if the acidity of acetic acid used as the deodorizing solution is less than 5%, sufficient deodorization is not achieved, and if it is more than 15%, the final product has a sour taste, which is not suitable.

Second Process: Enzyme Inactivation Process

Garlic obtained in the first step is put in a deodorizing solution to which vitamin-C is added and heat-treated (branching) for 1 to 5 minutes at 70 ~ 85 ℃.

At this time, if the temperature is less than 70 ° C, the heat treatment time is relatively long, and the tissue is weakened. If the temperature is higher than 85 ° C, the heat treatment time is short and the enzyme is inactivated quickly, but the tissue is weakened due to the high temperature. Vitamin-C also uses 0.01% to prevent browning during heat treatment.

3rd step: texture improvement process

Garlic obtained in the second step is immersed in 0.1 ~ 2.0% calcium hydroxide (Ca (OH) ₂ ) solution and allowed to stand for at least 3 hours to allow calcium (Ca) ions to penetrate into the garlic.

If the calcium hydroxide is less than 0.1%, the tissue is not sufficiently hard. If it is more than 2.0%, the tissue is too hard and the texture is poor.

4th process: drying process

Hot-air-dried at 90 degreeC for 30 minutes to the garlic obtained by the 3rd process.

5th process: packaging process

Garlic obtained in the fourth step is vacuum packed (PET / Nylon / CPP) under 76 cmHg pressure.

The present invention is described in detail below according to the embodiment.

Example 1

1 kg of peeled garlic was immersed in 10% acetic acid (deodorant solution) for 30 minutes and then placed in 0.01% vitamin-C added deodorant solution and branched at 80 ° C. for 5 minutes.

After branching it was cooled while immersed in 0.1% calcium hydroxide solution.

The cooled garlic was dried by hot air at 90 ° C. for 30 minutes, and vacuum-packed (PET / Nylon / CPP) under 76 cmHg pressure.

Example 2

The same process as in Example 1 was conducted except that the acid was immersed for 60 minutes with 5% acidity.

Example 3

The same process as in Example 1 was carried out except that it was immersed in acetic acid having an acidity of 15% for 20 minutes.

Example 4

The same treatment was performed in Example 1 except that 0.5% of calcium hydroxide was mixed.

Example 5

The same treatment was performed in Example 1 except that 1.0% of calcium hydroxide was mixed.

Example 6

The same treatment was carried out in Example 1 except that 1.5% calcium hydroxide was mixed.

Example 7

The same process as in Example 1 was conducted except that 0.1% of calcium citrate was mixed instead of calcium hydroxide.

Example 8

The same treatment was carried out in the same manner as in Example 1 except that 0.1% calcium sulfate was mixed instead of calcium hydroxide.

Example 9

The same process as in Example 1 was conducted except that 0.1% of calcium acetate was mixed instead of calcium hydroxide.

Claims (3)

Soaking garlic (derived in acetic acid with 5-15% acetic acid) added to acetic acid for 30 minutes at room temperature (first step) Enzymatic deactivation process (second process) to deactivate the enzyme contained in garlic by branching at a temperature of 70-85 ° C. for 1-5 minutes at Texture improvement step (third step) in which garlic obtained in the second step is immersed in 0.1 ~ 2.0% Ca (OH) ₂ solution and left to stand for 3 hours to allow Ca ions to penetrate into the internal structure of garlic; A drying step (fourth step) of drying the garlic obtained at the third step by hot air drying at 90 ° C. for 30 minutes, A process for producing odorless garlic, characterized by comprising a packaging step (5th step) of vacuum packing the garlic obtained in the fourth step at a pressure of 76 mgHg. The method of claim 1, A method of preparing an odorless garlic, characterized by adsorbing volatile compounds contained in garlic with acetic acid and then releasing them to the outside, inactivating enzymes contained in garlic and infiltrating Ca ions into garlic internal tissues. The method of claim 1, The enzyme contained in garlic obtained in the second step is inactivated to prevent the conversion of the S-alkylcysteine sulfoxide compound to S-alkylsulfenic acid.